Julien in french cuisine does not mean at all mushroom dish in a creamy sauce, but simply a way of cutting vegetables - into thin strips. In this form, they cook faster and acquire a delicate texture.

Julienne is baked and served as hot appetizer before the main course, in a small (no more than 100 ml) bowl with a long handle, which is called a kokotnitsa, or in small ceramic molds in portions.

Many recipes for julienne have been invented. In addition to mushrooms, they put chicken or other meat, seafood, vegetables. But the basis is always mushrooms, onions, sauce and always a golden cheese crust.

Many are accustomed to putting sour cream or cream in homemade julienne, however, classic version does not include these excesses. Mushrooms should be poured with bechamel sauce made from flour and milk. These traditions have been forgotten a little, and now julienne with milk is considered an economical version of the famous dish.

Julienne with fresh champignons

Ingredients:

  • fresh champignons - 300 g
  • 1 bulb
  • hard cheese - 100 g
  • vegetable oil - 1 tbsp. l.
  • butter - 50 g
  • milk - 400 ml
  • flour - 2 tbsp. l.
  • ground nutmeg - 0.5 tsp
  • ground black pepper, salt to taste

Recipe:

1. Rinse the mushrooms and cut them into thin plates. Peel the onion and chop finely. Grate the cheese on coarse grater.

2. Heat up in a frying pan vegetable oil and fry the mushrooms until they release their juice. Add onion, salt, pepper and stir. Continue frying until the onion is transparent.

3. In another pan, melt butter and add flour to it, rub it thoroughly. While stirring, pour in the milk so that there are no lumps. Bring to a boil, add nutmeg, stir and turn off the gas.

4. Mix the champignons with the third part grated cheese and arrange them in cocottes or small molds. Pour the sauce over the mushrooms and onions, sprinkle with cheese on top.

5. Put in an oven preheated to 180 ° C for 15 minutes until a golden crust is baked.

Julienne with pickled mushrooms

It is much more convenient to cook any dishes with ready-made champignons in an iron can. They are marinated at the factory in own juice There are no vinegar or spices. And you can do it yourself. It turns out an incredibly tasty snack.

Ingredients:

  • jar of champignons 850 ml
  • 5 bulbs
  • 250 ml milk
  • 1 tablespoon flour
  • 100 g Russian cheese
  • vegetable oil and butter

How to cook:

1. Peel, chop and fry the onion until golden brown in a mixture of vegetable and butter (one tablespoon each).

2. Remove the mushrooms from the liquid in the jar, chop finely, add to the onion and fry until the liquid has evaporated.

3. Fry the flour in a dry frying pan, dilute with milk, add salt to taste and grind so that there are no lumps. Add to mushrooms, stir.

4. Transfer to oiled cocottes. Sprinkle with coarsely grated cheese.

5. Bake julienne with milk until golden brown in the oven. about melting the cheese and the appearance of a golden crust of the desired color.

Enjoy your meal!

Julienne is a special way of cutting food, but in Russia a separate dish is called this word. The finely chopped ingredients in the dressing are served in small pots called cocottes. The recipes use meat, seafood, mushrooms and other ingredients. You can cook the ingredients in large volumes, and then cut them into portions. Let's figure out how to make julienne sauce and popular variations of this dish.

Recipe for julienne sauce with chicken and mushrooms

The most common version of the dish, because it turns out not only tasty, but also very satisfying. We will cook with Bechamel sauce, which has a thick consistency and holds other ingredients together well.

For this dish, you should take such products: 325 g of champignons and chicken meat, onion, 125 g cheese, 200 ml cream 20%, 25 g butter, 1 tbsp. a spoonful of flour, 0.5 teaspoons of nutmeg, vegetable oil, salt and pepper.

Step-by-step instruction:

  1. Wash the fillet and cut it into flat slices. Cut the peeled onion into small cubes. Peeled champignons cut into strips;
  2. In a frying pan over high heat, heat the vegetable oil and put the fillet in it. Season with salt on top and fry on each side for a few minutes until golden brown. When the meat has cooled, cut it into strips;
  3. Also fry the onion in oil. Put it on a plate and pour more oil into the pan. When it warms up, put part of the mushrooms in one layer and fry until golden. Thus, fry other portions as well. If you cook all the champignons at once, then a lot of liquid will stand out from them, and they will be stewed, and not fried;
  4. To make the filling, you need to put the pan on medium fire. Without oil, fry the flour until it becomes creamy, without stopping stirring. After that, add the oil and mix to break up the resulting lumps;
  5. It's time for the cream to be added to the pan. Remember to constantly stir so that no lumps form. Add salt and nutmeg. Stir until the gravy becomes thick;
  6. Add the mushrooms, onion and chicken to the pan. Mix everything and put ground pepper and salt. Simmer for a few minutes and turn off the fire;
  7. Put prepared sauce with chicken in cocotte makers and put grated cheese on top. Send everything in the oven at 180 degrees for 20 minutes.

Recipe for julienne sauce with dried mushrooms

Dried mushrooms make the dish not only very tasty, but also fragrant. It is best to use forest beauties. According to this recipe, you can cook a delicious dish worthy of being on any holiday table.

For this recipe for julienne sauce, you should prepare the following list of products: 275 g dried mushrooms, large onion, 155 g sour cream, 125 g durum cheese, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of flour, salt and pepper.

Step-by-step instruction:



  1. First you need to prepare the mushrooms, which should be poured with cold water, 3 glasses are enough. Leave for 2 hours and drain the liquid. After that, rinse dry mushrooms in running water. Put them in a saucepan, pour 1 tbsp. water and boil. Salt and boil the ingredients for 10 minutes. Immediately after this, fold everything into a colander and let the liquid drain. Do not drain the decoction of dried mushrooms, as it will still come in handy;
  2. Peel the onion and cut it into small cubes. Saute vegetables in hot oil until translucent. Add there 3 tbsp. spoons of mushroom broth, stir and simmer for 10 minutes;
  3. It's time to put sour cream, pepper and flour. Mix everything so that there are no lumps, and cook over low heat until a thick consistency forms. Send the resulting dressing to the pots, sprinkle with cheese on top and cook for 7 minutes. in the oven at 180 degrees.

Cream julienne sauce recipe with seafood

This second dish is popular due to its original taste, which is due to the use of seafood. Do not be afraid that the products are expensive, because the recipe is designed in such a way that you will not need to spend a lot of money. For this dish, it is enough to purchase a package. sea ​​cocktail, which includes in most cases shrimp, mussels and squid.

For cooking, you should take such a set of products: 0.5 kg of sea cocktail, 700 ml of water, 200 g of hard cheese, 1.5 s. tablespoons flour, 100 g butter, 150 ml high-fat cream, nutmeg and black pepper.

Step-by-step instruction:



  1. First you need to boil a cocktail in lightly salted water. Throw seafood in
    colander to remove excess liquid. Put them in prepared cocottes;
  2. For the sauce, it is necessary to thoroughly heat the pan and fry the flour in it until it turns brown. After that, put the butter and melt it, stirring constantly so that there are no lumps. It's time to dilute everything with cream, add pepper, salt and nutmeg. Cook everything at the lowest possible heat for 5 minutes. As a result, the consistency should be thick;
  3. Pour the sauce over the seafood and sprinkle the shredded cheese on top well. Put in the oven for 20 min. and cook at 200 degrees.

Sour cream and vegetable julienne sauce recipe

Consider a vegetarian version of the dish, which is suitable for lunch and dinner. It can be served alone or as an addition to the main course. Can be used perfectly different vegetables. Consider the zucchini option.

For this dish, you should prepare such a list of products: 0.5 g champignons, 425 g sour cream, 100 g hard cheese, onion, zucchini, 2 tbsp. tablespoons flour, salt and pepper.

Step-by-step instruction:



  1. First, cut the zucchini into small cubes, and then fry in hot oil for 5 minutes. If the zucchini is old, then the skin must be removed;
  2. Put the chopped onion into the pan and fry all the ingredients for 10 minutes. At this time, cut the mushrooms into thin slices and send them to the pan. Add salt and cook for another 10 minutes;
  3. Combine sour cream with flour and mix well. Pour in 1 tbsp. water, mix again and pour over the vegetables. ready sauce put in cocottes and put a good layer of shredded cheese on top. Cook in the oven until golden brown.

Recipe for julienne sauce with milk and ham

This recipe uses ingredients that are quite affordable for everyone: ham and mushrooms. To make the dish fragrant, it is recommended to take porcini mushrooms. Ingredients are for 4 servings.

To prepare mushroom sauce, it is necessary to prepare such a set of products: 200 g of mushrooms and ham, a bunch of parsley, 100 g of leeks, 155 g of hard cheese, 100 g of butter, 40 g of flour, 500 ml of milk, salt and pepper.

Step-by-step instruction:



  1. Take care of the mushrooms, which need to be thoroughly washed, and then cut into small cubes. Onion
    cut into small strips, and chop the greens. Cut the ham into medium cubes;
  2. Melt 30 g of butter in a frying pan and fry the onion in it over medium heat. When it becomes soft, put in a separate plate. Fry the mushrooms in the same oil, but only over high heat for 3 minutes;
  3. Now you need to prepare the sauce, for which melt the remaining butter, and then add flour to it and stir constantly to break up the lumps. Pour in the milk and stir vigorously with a whisk to thicken the mass. Add about 0.5 teaspoon of salt and pepper. Mix everything well;
  4. We proceed to the formation of the dressing for the julienne dish: grease the molds with sauce, put onions, ham, a little sauce and mushrooms. Top with remaining sauce and top with grated cheese. Cook for 15 min. at 180 degrees.

Whatever recipe you choose, you will get a very tasty dish that can be served not only for a regular lunch or dinner, but also for a holiday.

Oh, this juggernaut! How many ambiguities he created in the culinary world! After all, initially it was not a dish that was called julienne, but a way of cutting food - thin straws. But in the post-Soviet space, "julienne" is usually called a dish of poultry, mushrooms, baked in a white Bechamel sauce. The only thing that unites these two concepts is the way of cutting the ingredients for the julienne.

Of course, sauce plays an important role in julienne. The sauce should be creamy, smooth in texture, and tasty on its own. It is this julienne sauce that we will prepare.

Despite the fact that, in the usual sense, julienne is a dish with chicken or mushrooms, or both chicken and mushrooms, there are juliennes with seafood, ham, and various vegetables. And the sauces for these juliennes are prepared differently.

Sauce for julienne with chicken and mushrooms is best prepared with cream, and cream with at least 20% fat content. Let's prepare the ingredients for the sauce. Butter and cream should be at room temperature.

We put the pan on the fire, let it heat up and pour the flour into a dry pan. Mix quickly with a spoon. The flour should dry out a little and turn a little golden (not brown!). Keep the flour in a hot pan for just a couple of minutes!


Now add the softened butter to the flour.


Be sure to add nutmeg.


Salt can be added, you can salt the sauce at the very end of cooking, when there are already pieces of chicken and mushrooms in the sauce.


We put the pan on the fire again and now gently mix all the ingredients with a wooden spatula, this is necessary so that lumps do not form. Here's what we should get.


Now it's time to pour in the cream. Pour the cream into the sauce little by little and stir well with a spatula to make the structure of the sauce smooth. We keep the pan on fire after pouring the cream for literally 1 minute so that the cream warms up and the sauce boils. We constantly interfere and immediately after thickening, remove the sauce from the heat, otherwise it may burn!

IMPORTANT: you can warm the cream separately (do not boil !!), and then pour it into the sauce while hot, then the pan with the butter-flour mixture should not be on fire.


This is how the sauce should look like. When you add the fried chicken and mushroom pieces to the sauce, it will become a little thinner, but as the julienne bakes in the oven, it will become thicker and richer in taste again.


Julienne sauce is ready. Now it's up to you to quickly apply the sauce and cook a delicious dish for the whole family - julienne with chicken and mushrooms!


Enjoy your meal!

Julienne is a beautiful name for an amazing French dish. It is not very difficult to prepare, it turns out very tasty and satisfying.

There are several options for combining products. You can vary with the amount and type of spices. Here are the most successful and proven step-by-step julienne recipes.

Julienne - general principles of cooking

One of the main ingredients of julienne is chicken. White fillet or cuttings of the flesh from the thighs are used. Pieces with a bone will not work, as you will need to cut the chicken into small pieces. The bird is pre-boiled in water on the stove. Although, in some step-by-step julienne recipes, there are options with fried, baked and even smoked chicken.

Mushrooms can be added to chicken julienne or used on their own as a filling. The most affordable option is champignons. They are tasty, easy and fast. Mushrooms are fried almost until cooked with onions in a pan. Then they are combined with chicken, laid out in cocotte makers or other molds, poured with sauce.

What sauces are usually made from:

Milk, cream, sour cream;

After pouring the main ingredients of the julienne, the dish is covered with grated cheese. They don't cook without it. The skin does not need to be thin.

The classic julienne is baked in the oven. Products are almost ready, you just need to combine tastes, get a beautiful cheese crust. It will take no more than 20 minutes, it is better not to set the temperature below 200 degrees.

Classic julienne: a step by step recipe

One of the most famous dishes. AT step by step recipe julienne used chicken breast and mushrooms. The dish is prepared according to all the rules with white sauce.

Ingredients

350 g chicken;

130 g of cheese;

200 grams of champignons;

2 tablespoons of oil;

1 large onion;

Salt, pepper, some herbs.

For white sauce:

40 grams of butter;

1 spoon of flour;

250 g of sour cream of any fat content;

250 g milk.

Cooking

1. Chicken fillet need to be boiled. It is undesirable to cut it, and you should not boil it for a long time, as then the dish will be baked. We wash the fillet, put it in a saucepan, add hot water so that it only covers the meat. The less liquid, the more flavor will be retained. When boiling from the fillet, you will need to remove the foam; for flavor, you can put a bay leaf in the pan. Boil the chicken for exactly 20 minutes.

2. Remove the fillet from the water, cool. Then it must be cut into small pieces or divided into fibers. Immediately put the chicken in a large bowl so that the mushrooms do not fit in later.

3. While the chicken was cooking, you need to prepare the second component of the julienne. We cut the onion arbitrarily. We send it to the pan with two tablespoons of oil. We fry for about two minutes.

4. We wash the champignons under running water, dry them slightly or just shake off the droplets very well. Mushrooms cut into slices and add to the onion. Cook over medium heat for about 10-12 minutes. All the moisture will first leave the champignons, then they will brown a little.

5. We shift the mushrooms into a bowl with the prepared chicken, put the pepper to taste, add a little salt, stir everything.

6. Making a creamy sauce, it is convenient to use a frying pan or saucepan with a thick bottom. We put the butter, put it on the fire.

7. Add a full spoonful of flour to the melted butter. We warm up, fry for half a minute, the flour should be browned.

8. We heat the milk in a separate bowl, you can use a microwave oven, add it to the fried flour in a thin stream, stir quickly. Cook the sauce until it thickens. We take it off the fire.

9. Cool the sauce to a warm state, add sour cream, salt. We stir.

10. You can start assembling the dish. Lubricate refractory forms for julienne from the inside, lay out a mixture of chicken meat and mushrooms with onions. We fill about a little above half of the mold, but do not need to tamp.

11. With a ladle or a large spoon, pour the base with white sauce on top. We are not in a hurry, it should seep inside through the voids between the products.

12. Rub coarse cheese. Plentifully pour the contents of the molds. We distribute the product evenly between servings.

13. Since the ingredients of the dish have already been cooked, we bake the julienne for only 15 minutes. Temperature 200-210 degrees.

14. When serving, decorate the dish on top with a sprig of any greenery: parsley, basil, dill.

Mushroom Julienne: Step by Step Recipe (Without Chicken)

Very gentle and delicious dish from mushrooms. This step-by-step julienne recipe also uses mushrooms. These are one of the most accessible and inexpensive mushrooms, besides, they do not require pre-boiling, which simplifies the technology and reduces cooking time.

Ingredients

400 g of champignons;

2 tablespoons of flour;

300 ml cream 10-15% fat;

150 grams of cheese (hard varieties);

Salt and pepper;

2 onion heads;

25 g butter;

20 ml vegetable oil.

Cooking

1. Prepare the champignons: rinse the mushrooms thoroughly, put in a colander, let the water drain. Then put it on a cutting board and cut into slices.

2. We clean two onion heads. If this vegetable is not very favorite, then you can take one. First, cut in half, then in half again and chop into strips, that is, a quarter into rings.

3. Pour vegetable oil into a large frying pan. Julienne does not need to be made too fat, so we do not take much. We put it on the stove.

4. As soon as the pan warms up, add the onion to it. Fry for a minute on moderate heat.

5. Add prepared champignons to the onion, stir. Do not cover the pan with a lid, otherwise a lot of water will be released. We fry the mushrooms in an open dish for a quarter of an hour, at the end we add a little salt and pepper.

6. For cream sauce we take a small frying pan or stewpan, dissolve a piece of butter and put two tablespoons of flour, but without slides. Saute until wheat color.

7. Dilute the flour with liquid cream, stir. It is undesirable to take a high-fat product, 10-15% is enough. Bring the sauce to a boil, it will begin to thicken. Salt and turn off. Season with garlic, if desired. nutmeg, any other spices.

8. Lubricate cocotte makers or other small dishes for baking from the inside with oil, lay out the mushrooms with onions.

9. Top with cream sauce.

10. Three cheese on the largest grater or cut. Lay on top of the mushroom mass.

11. We put the julienne in the oven, cook at 200 degrees until a golden cheese crust appears.

French Julienne: A Step-by-Step Recipe with Dried Mushrooms and Chicken

To prepare a French dish, it is not necessary to use champignons. This step-by-step julienne recipe uses dry porcini mushrooms. They give a very pleasant aroma. It is better to fill them with cold water in advance so as not to slow down the cooking process.

Ingredients

100 g dried mushrooms;

500 g chicken;

100 g of onion;

350 g of milk;

15 g flour;

140 g of cheese;

40 g plum oil;

A little vegetable oil;

10 olives.

Cooking

1. Rinse dry mushrooms. Pour cold water over and leave to soak for at least four hours. You can do all this in the evening.

2. Change the water of the mushrooms, boil until soft for about half an hour, throw in a colander.

3. Rinse the chicken, put it in a saucepan, add water and put to boil. After boiling, boil the fillet for 15-20 minutes. If hips are used, then you can hold a little longer.

4. Remove the chicken from the broth, cool. Then tear the finished pulp into pieces. But you can also cut with a knife to get neat cubes or sticks.

5. Cut the onion into cubes, fry for a minute in oil.

6. If the boiled mushrooms are not large, then you can add them whole. If the pieces are large, then cut.

7. Pour the mushrooms to the onion and fry for about five minutes. You can not do this, but sautéing will give a pleasant aroma to the dish.

8. Combine mushrooms with chicken, season with salt, pepper, stir.

9. Make a simple bechamel sauce. Melt butter and combine with flour. Fry until it turns beige.

10. Boil the milk separately, then pour it into the flour in a thin stream, stir. Warm the sauce for a couple of minutes, salt. In classic bechamel, nutmeg is often present, you can add a small pinch.

11. Spread a mixture of porcini mushrooms and chicken meat over the cocotte makers.

12. Olives take pitted. Cut into halves or cut into rings, this is also possible. Add to julienne, deepen a little.

13. Pour the contents of the molds with white sauce. We make sure that the products do not look out.

14. Top everything with grated cheese.

15. Send to the oven. Cook French julienne for about 15-20 minutes, until a golden crust of cheese appears on it.

Julienne bakes quickly in the oven, so the main products can be prepared in advance and put in the refrigerator. After work or at another right time, you can assemble the dish in a few minutes and bake it in the oven.

If forest mushrooms are used or you simply have doubts about the quality of the product, then do not be too lazy to boil it. In the old days, an onion was added to the pan, if it turned blue, then the mushroom was poisonous.

Not all types of cheese are suitable for julienne. Increasingly, you may encounter the fact that the product does not want to melt, fry, a beautiful crust does not work. Buy good hard cheese for julienne.

To get a very beautiful and crispy crust on julienne, you can add a couple of tablespoons of breadcrumbs or crushed salted crackers to grated cheese.

Julienne is a common dish of French origin. It consists of various combinations of finely chopped vegetables, meat, fish, mushrooms, eggs, sometimes dried fruits and nuts. The ingredients of the dish are poured with a thick sauce and baked under a crust of hard cheese.

Classic julienne is usually a treat of fried meat and vegetables with white bechamel sauce. However, there are also sweet versions of this dish, where boiled cereals, pasta or pieces of dough, cottage cheese, fruits, sweet and sour vegetables are baked in a thick sauce with the addition of dessert cheeses.

To create a delicious julienne, you can choose any of hundreds existing recipes, however, the principle of cooking will always be the same: put the thinnest straws in a pot or cocotte bowl, pour in a thick sauce and bake with cheese.

It would not be an exaggeration to write that the sauce is the main component of the dish. Properly selected and prepared sauce is 70% success in creating julienne. It is worth making it too thick and the products will burn, it is enough to sprinkle spices and the taste of the sauce will overshadow the whole gamut of the dish.

Initially thin cut topped with béchamel sauce heavy cream, white wine and roasted wheat flour. The taste of the filling was enriched with nutmeg, cloves. dried ginger and garlic. Over time, their recipe has expanded significantly, and now julienne can be seasoned with any existing sauce. These can be recipes for mushroom, meat, tomato, soy, creamy, sour cream, cheese sauces. The taste of the sauce is enriched with crushed nuts and seafood, herbs, garlic, alcohol, nuts, steamed dried fruits.

What sauces are suitable for cooking julienne, this article will tell in detail.

White sauce with wine

Exquisite sauce for julienne in a classic version. Versatile, suitable for any type of dish.

List of ingredients:

  • Wine dry, white - 70 ml.
  • Ground nutmeg.
  • Bud of cloves.
  • Dried ginger - 0.25 tsp
  • Dried herbs (basil, parsley).
  • Salt.
  • Vegetable broth - 300-400 ml.
  • Wheat flour - 1 tbsp. l.
  • Butter - 1 tbsp. l.

Cooking method:

  1. In a dry frying pan, bring a spoonful of wheat flour to a caramel color. Pour it with white wine and carefully break up the formed lumps with a whisk. Evaporate the alcohol.
  2. Put a spoonful of butter, pour cream with vegetable broth(water).
  3. When the sauce begins to thicken, add all the spices, mix and cover with a lid so that the aromatic substances do not evaporate. Keep the bechamel for about 5 minutes on low heat and turn off the stove.

    4. Mushroom sauce

    Fragrant sauce made from dried forest mushrooms. It can be prepared both with pieces and on the basis of the gifts of the forest, crushed into powder. Suitable for julienne with dark meat, poultry, potatoes.

    List of ingredients:

  • Dried forest mushrooms (powder) - 1-2 tbsp. l.
  • Wheat flour - 1 tbsp. l.
  • Liquid sour cream - 200 m.
  • Broth - 400 ml.
  • Dried dill - 1 tsp
  • Ground cumin - 0.25 tsp
  • Onion - 150 g.
  • Black pepper.
  • Salt.
  • Vegetable oil - 40 ml.
  • Bay leaf - 2 pcs.

Cooking method:

  1. At the bottom of a deep saucepan, heat the oil and bring one and a half onions (one large) to transparency.
  2. Separately, in a dry frying pan, fry a mixture of dried mushrooms (powder) and wheat flour.
  3. When it turns golden, use a whisk to dilute it in a small amount of cold broth and transfer to a saucepan with onions.
  4. Pour in the mixture of sour cream and broth. Mix with a whisk so that no lumps form. Add ground cumin and dried dill. Salt.
  5. Cook for 10-15 minutes on the lowest heat. At the end of cooking, grind with an immersion blender so that the pieces of fried onion disappear. For more flavor, you can put a couple of cloves of garlic in the sauce.

sour cream sauce

Sauce on hastily. Does not require prior heat treatment. Suitable for vegetable julienne and casseroles with the inclusion of boiled pasta.

List of ingredients:

  • Any broth - 500 ml.
  • Liquid sour cream (10%) - 150 ml.
  • Fresh or dried greens (dill, parsley) - 30 g.
  • Spices of your choice (bay leaf, coriander, cumin).
  • Bouillon cube - 0.5 pcs. or
  • Turmeric, curry powder or sweet paprika.
  • Wheat flour - 1 tbsp. l. without a slide.
  • Chicken egg - 1-2 pcs.
  • Black pepper.
  • Onion - 100 g.
  • Garlic in teeth or dried - optional.
  • Salt.

Cooking method:

  1. Mix sour cream and broth. Add crushed or very finely chopped greens. It is advisable to soak homemade herbs from the city for 10 minutes in salt water and rinse under a running stream.
  2. Grate the onion and put it together with the juice into the base for the sauce.
  3. Add complex broth seasoning, turmeric powder, sweet paprika or curry powder to the mixture for a nice color. Salt and pepper. Add crushed coriander or cumin to taste.
  4. Whip up a couple raw eggs and pour into the sauce. Beat the mass with a blender.
  5. Pour into cocottes, foil molds or pots, one and a half fingers short of the top.

vegetable sauce

Thick sauce for vegetable julienne with poultry, seafood, fish, meat or mushrooms.

List of ingredients:

  • Bulgarian sweet pepper - 150 g.
  • Fresh or dried greens - 30 g or 1 tsp.
  • Black pepper.
  • Ground cumin.
  • Vegetable oil - 40 ml.
  • Wheat flour - 1 tbsp. l.
  • Unsalted tomato paste - 1-2 tbsp. l.
  • Vegetable broth or water - 500 ml.
  • Worcestershire sauce (or balsamic vinegar) - 30 or 15 ml.
  • Celery root - 150 g.
  • Carrots - 100 g.
  • Dried garlic - 1 tsp
  • Onion - 100 g.

Cooking method:

  1. Peel and finely chop a medium celery tuber. Pour into a deep frying pan and simmer in oil over low heat.
  2. When the celery becomes soft, add carrots and onions to it. Increase the heat to medium and fry until done, avoiding burning.
  3. Carbonize a large red pepper pod over a gas burner and remove the lagging skin. If you skip this step, then the pepper skin will stick in the sauce into inedible flagella.
  4. Finely chop the pulp of sweet pepper and add to other vegetables. Simmer until soft, then pour in the broth tomato paste and diluted wheat flour.
  5. Enter a set of spices, dried garlic and salt. After thickening, pulse with a blender so that large pieces of vegetables remain in the sauce.

Cheese cream sauce

Light sauce for classic julienne.

List of ingredients:

  • Drinking cream, fatty - 200 ml.
  • Nutmeg.
  • Dried greens.
  • Processed cheese - 2 pack. (200).
  • Salt.
  • Broth or water - 600 ml.
  • Black pepper.
  • Wheat flour - 1 tbsp. l.
  • Butter - 1 tbsp. l.

Cooking method:

  1. At the bottom of the saucepan, fry a spoonful of flour without using oil. Dilute it with cold water or vegetable broth, beating thoroughly with a whisk and not letting it stick to the bottom.
  2. Pour the cream into the base for the sauce, put a spoonful of butter and bring to a low boil over low heat.
  3. After boiling the mass, in portions introduce chopped processed cheese.
  4. So that the cheese does not burn to the bottom, it must be poured into the saucepan a little bit, waiting for the pieces to completely dissolve.
  5. When the sauce thickens, add dried herbs, salt and spices to taste.
  6. Cover the saucepan with a lid to preserve the aroma of spices. Cook for 5 minutes on low heat, then remove from the stove.

meat sauce

Spicy sauce for vegetable and mushroom julienne.

List of ingredients:

  • Beef - 300 g.
  • Celery root - 150 g.
  • Bay leaf.
  • Wheat flour - 1 tbsp. l.
  • Fatty cream or butter - 200 ml. or 50-70 g.
  • Allspice in a pot.
  • Ground pepper.
  • Hot pepper or chili pieces.
  • Spicy soy sauce- 40 ml.
  • Butter for frying - 50 g.
  • Garlic - 3 pcs. or
  • Onion - 100 g.
  • Salt.

Cooking method:

  1. Boil the beef in a single piece, pouring large peppercorns, 3-4 bay leaves into the water. Cook over medium heat, carefully choosing the gray foam.
  2. In the middle of the cooking process, salt, add a quarter of a large celery root to the beef and reduce the heat.
  3. Cool the cooked meat and celery in the broth.
  4. Fry the onion in oil or caramelize the garlic.
  5. Grind a piece of beef and celery in a meat grinder. Strain the broth from the remnants of spices and flakes. If desired, lighten with egg white.
  6. Put the minced meat with onion or garlic into the broth and grind with a blender until smooth.
  7. Dilute flour, fried without oil, in cream and pour into the base for the sauce.
  8. Put the saucepan with the sauce on the fire, bring to a low boil with constant stirring. Pour hot soy sauce into it, add hot and black pepper.
  9. If the sauce is too thick, then dilute it with water or broth.
  10. Keep on fire for 5 minutes and remove from the stove.